Tag Archives: watermelon

Summertime Shish Kebabs {on my plate}


While the calendar still says it’s spring, the mercury’s rising around here to summertime temps. And school’s ending this week. And we just celebrated Memorial Day. So that summertime feel is definitely in the air. We welcomed it with a yummy dinner this week–shish kebabs. With the whole meal done on the grill, it was nice not to have to heat up the kitchen for a change. And they were delicious! Unfortunately, the kids’ taste buds weren’t as excited as ours were, but they did eat a little off the kebabs. I think had I done chicken or shrimp instead, with a few different veggies, they would’ve gobbled them right up. I’m keeping that in mind for later meals. To round off our summertime meal, we had grilled corn-on-the-cobb and watermelon. (Yes, the kids ate both of those items right up! Especially my son, who’s a big fruit eater.)

I used the great recipe here for my marinade, but had to make a few modifications because I was missing some ingredients. I think the recipe as written sounds great, too, so if you have everything on hand, go for it! I’m recreating the recipe below, except with my changes, for your convenience.

Summertime eats: shish kebabs, grilled corn and watermelon

Summertime eats: shish kebabs, grilled corn and watermelon

Beef Shish Kebabs

(serves 4)

About a pound (maybe a little less) of beef stew meat, cubed

onion, cherry tomatoes and zucchini, cut to the same diameter as the cubes of beef (your vegetables may vary)

metal or wooden skewers (soak the wooden skewers overnight in water* we didn’t do this and totally should have)

coarse sea salt and fresh ground pepper to taste


1/3 cup olive oil

1 Tbsp. of honey (I just realized I accidentally omitted this; am leaving it so no one else makes the same mistake)

1 medium onion,  diced

4 cloves of garlic, minced

1 cup of water

Worcestershire sauce (not sure how much I used, I eyeballed it)

1 Tbsp. sweet paprika

4  Tbsp. chopped fresh oregano or thyme leaves

1/2  tsp. of black pepper

salt to taste

Rinse and pat dry your beef. In a large container or sealable bag, add all of the marinade ingredients. Reserve some of the marinade for basting. Add beef to the marinade and seal. Ensure all the beef is covered and refrigerate for 4 to 6 hours. Remove from the fridge an hour before grilling so as to allow the beef to return to room temperature. Prepare your vegetables for the kebabs. To make the kebabs, skewer a cube of beef, then alternate with a different vegetable between each cube of beef. Repeat until all your ingredients have been used and discard the marinade. Season kebabs with coarse sea salt and ground pepper. Cook for 5 minutes/side on a hot grill or until all sides are seared. Brush on reserved marinade and serve.


Beat the Heat With Agua Fresca {on my plate}


It’s going to get pretty hot here over the next few days. I mean, just look at this forecast.

Seven days of misery ahead.

Summer just started, right? Just checking.

Anyway, with heat like that, we need to stay cool and hydrated. (And indoors. But I digress.) I found a great summer drink on Pinterest (of course). I’ve made it a couple of times now, and it’s a tasty, cool treat in the morning: Strawberry Watermelon Agua Fresca. I’m not sure I would’ve thought to combine those two seasonal favorites, but they make a nice combo.

Strawberry Watermelon Agua Fresca, a perfect treat to beat the heat.

From Elise’s recipe on the site, here’s what you need to do.


  • 1 pound diced seedless or seeded watermelon (without rind), about 3-4 cups
  • 8 ounces strawberries, stems removed (about a pint)
  • 1 Tbsp lemon or lime juice
  • 1 Tbsp sugar
  • 1/4 to 1/2 cup cold water


Put all ingredients into a blender and blend until smooth.   If you want, you can strain the purée through a mesh sieve, to strain out any pulpy pieces that didn’t get broken up in the blender.  Adjust the ingredients to taste.

Makes 4 cups.

I used about a quarter of a seedless watermelon, which made about three cups, 16 oz (a pound) of strawberries, lemon juice and 1/4 cup of water. The original poster also mentioned making popsicles from this recipe, which sounded perfect to this mom of two young kids. Much better than the sugar-laden treats at the store, right? So I poured some of the agua fresca into an ice cube tray (I sooo need to invest in some cool little popsicle molds), put Saran Wrap over top and poked some mini craft sticks in. After a few hours of freezing, they turned out pretty cute–and totally tasty!

Strawberry Watermelon Popsicles–just the right size for a small snack

I enjoyed this drink so much, I’d love to find another recipe with different fruit. Or maybe I can figure one out on my own. I’ve also pinned some fruit-and-herb-flavored water recipes (no extra sugar added) that I’m looking forward to creating during this hot, hot summer.